With flavours of mango, lime and coconut, this tropical trifle screams Aussie Christmas!
Ingredients
- 85g mango jelly crystals
- 600ml thickened cream
- 400g tin condensed milk
- 300g sour cream
- 1 lime
- 3 x 425g tins mango slices in syrup
- 1 unfilled double sponge or 450g madeira cake
- 1kg vanilla custard
- 1/4 cup desiccated coconut
Method
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Step 1Make jelly according to packet instructions. Set aside for 4 hours to set.
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Step 2Whip cream and half the condensed milk until thick. Set aside. Whip remaining condensed milk with sour cream, and the zest and juice of the lime. Drain mangoes, reserving syrup, and slice into strips. Cut cake into 1.5cm slices.
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Step 3To assemble trifle, layer half the mangos in the base of a large glass bowl. Spoon over cubes of set jelly. Top with lime sour cream mixture. Next, gently place a single layer of sponge or madeira cake slices. Pour over custard and top with a second layer of cake. Drizzle a little of the reserved mango syrup over the cake, then top with remaining mango slices. Finish with the whipped cream and sprinkle over desiccated coconut and a little more lime zest.
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Step 4Scoop our serves with a large spoon, being sure to get a little of every layer in each serving.
Recipe Notes
+4 hours setting.
To spice things up, you could drizzle some Grand Marnier or brandy over the sponge cake.
Recipe and photo by Greer Worsley.
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